Description
This Easy Peanut Butter Pie is a no-bake, creamy dessert that combines rich peanut butter with smooth cream cheese and sweet whipped topping in a graham cracker crust. Perfect for peanut butter lovers, it requires minimal effort and chilling time to set, making it an ideal quick yet delicious treat for gatherings or simple indulgence.
Ingredients
Scale
Pie
- 1 pre-made graham cracker pie crust
- 1 (8 oz.) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 (8 oz.) container whipped topping, thawed
Optional Topping
- 2 tablespoons powdered sugar
- 1 tablespoon peanut butter
Instructions
- Prepare the Creamy Filling: In a large mixing bowl, beat together the softened cream cheese, creamy peanut butter, and 1 cup powdered sugar until the mixture is smooth and creamy without any lumps.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the peanut butter cream cheese mixture until fully incorporated, keeping the texture light and airy.
- Assemble the Pie: Spoon the peanut butter filling evenly into the pre-made graham cracker pie crust, smoothing the top with a spatula for an even layer.
- Make Optional Peanut Butter Crumbs: In a small bowl, mix together 2 tablespoons powdered sugar and 1 tablespoon peanut butter until crumbly. Sprinkle this mixture evenly over the top of the pie to add a decorative and flavorful crunch.
- Chill to Set: Refrigerate the assembled pie for at least 4 hours or overnight to allow the filling to firm up and the flavors to meld perfectly before serving.
Notes
- Be sure the cream cheese is fully softened to avoid lumps in the filling.
- The optional peanut butter crumb topping adds texture but can be omitted if preferred.
- Use creamy peanut butter for a smooth texture; crunchy peanut butter may alter the consistency.
- This pie should be stored refrigerated and consumed within 3 days for best freshness.
- For a slightly thicker filling, chill the cream cheese and peanut butter mixture before folding in whipped topping.
